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Method

Fry the onion in the oil for 5 mins. Add the rice and garlic, then cook for 2 mins, stirring continuously. Pour in a third of the stock and set the timer to 20 mins. Simmer, stirring occasionally, until the stock has been absorbed, then add half the rest of the stock and carry on cooking, stirring a bit more frequently, until that has been absorbed.

Pour in the last of the stock, stir, then simmer until cooked and creamy. Take from the heat and add the chopped salmon, mascarpone, parsley and lemon zest. Grind in some black pepper, but don’t add salt as the salmon will be salty enough.
Leave for 5 mins to settle, then taste and add a little lemon juice if you like. Serve topped with reserved salmon (roughly torn) and some rocket.

This is a great recipe. I adjusted it slightly to suit one person and added a whole chopped leek. I also zested half a lemon and used a shallot and two gloves of garlic rather than an onion. I also added a tablespoon of light garlic and herb Philadelphia instead of mascarpone to make the dish healthier.

This risotto had a good texture and taste. It definitely needed the rocket (or something else) as it is quite rich with the mascarpone, and the rocket and parsley balanced this out. I would normally add parmesan to risotto, kind of as seasoning, but I didn't feel this needed it as it was quite salty already. I may have it down a bit low as I had loads of stock still to go after 20 mins cooking time. I also found it needed zest of a whole lemon, but just a little juice.

Besides the appearance and texture reminding me of rice pudding with salmon in, this was nice. I substituted mascarpone with half fat cream cheese and didn't use parsley as I didn't have any. I used the rind of a whole lemon which I think was enough, so didn't bother adding any juice. Ridiculously easy to make and tasted nice - how I like my meals to be!

I made this tonight because my partner LOVES smoked salmon, it's safe to say it was very well received and plenty of left overs as there are only two of us. I forgot to add the rocket though and only remembered when it was too late! I added a shaving of fresh Parmesan on the top to serve. I think next time I will serve with some greens to break down the flavour. Overall lovely dish, and easy enough to make!

I just made this today for my singing teacher for lunch, and it wasn't good IT WAS INCREDIBLY DELICIOUS. And it was my first time making risotto. I love everything about it, from the clear description to the amazing taste. Had it with asparagus and courgette salad with feta and sesame as a started... simply DELICIOUS

Dish delish!! I have substituted risotto for orzo for too long now but no need to from now on. Was easy to make and very filling. I used some Salmon steaks from the freezer and added fresh salmon for the top finish which was lovely. I used too much Parsley but I know for next time. Will be making this again thanks

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